Glazed Sweet Potato-Stuffed Ham
2 large sweet potatoes, peeled
7- to 9-pound spiral-cut ham
1 jar (10 ounces) apricot preserves
1 teaspoon ground black pepper
Heat the oven to 350 degrees.
Using a mandoline, slice the sweet potatoes very thinly. Place the ham, cut side down, in a roasting pan.
Carefully separating the layers of the ham, insert slices of sweet potato into each layer. Repeat this until every layer of the ham has been filled.
In a small bowl, stir together the apricot preserves and the black pepper, then spread the mixture all over the surface of the ham. Bake for 2 to 3 hours, or until the ham is heated to 160 degrees at the center and the potatoes are tender. Allow the ham to rest for 15 minutes before slicing.
Nutrition values per serving: 400 calories, 23 g fat (7 g saturated); 110 mg cholesterol; 19 g carbohydrate; 1 g fiber; 11 g sugar; 31 g protein; 1860 mg sodium.
Alison Ladman for The Associated Press